Description
A simple, crowd-pleasing casserole loaded with chicken, rice, beans, cheese, and burrito flavors—all baked into one comforting dish that’s perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 3 cups cooked shredded chicken
- 2 cups cooked rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (10 oz) diced tomatoes or Rotel
- 1 cup salsa
- 1 packet taco seasoning (about 1 oz)
- 2 cups shredded cheddar or Mexican-blend cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for the casserole.
- Mix Ingredients: In a large mixing bowl, combine the shredded chicken, cooked rice, rinsed black beans, corn, diced tomatoes or Rotel, salsa, and taco seasoning. Stir until all ingredients are evenly mixed to ensure each bite is flavorful.
- Assemble Casserole: Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly. Then, sprinkle the shredded cheese evenly over the top for a melty, golden crust.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the casserole is bubbly around the edges and the cheese is melted and slightly browned.
- Serve: Remove from the oven and let it cool for a few minutes before serving to allow the casserole to set. Optionally, garnish with fresh cilantro or crushed tortilla chips for added texture and flavor.
Notes
- Add crushed tortilla chips on top before baking or after for extra crunch.
- For enhanced flavor, substitute plain cooked rice with cilantro-lime rice.
- You can swap the black beans for pinto beans if preferred.
- Use a Mexican-blend cheese for a more authentic taste, or cheddar if that’s what you have on hand.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Mexican-Inspired
